Sweet Potato and Carrot Soup


Sweet Potato and Carrot Soup

Recipe makes 1 serving.

2 Vegetables
1 Starch

1/2 medium Sweet Potato, cubed
1/2 cup Carrots, chopped
1/4 medium Onion, diced
1/2 cup Celery, chopped
1 clove Garlic, minced
1 MWLC Chicken Bouillon Fiber Fulfill
2 cups Hot Water
1 tsp. Curry Powder
1/4 tsp. Ground Ginger
Black Pepper, to taste

In a bowl, mix MWLC Chicken Bouillon Fiber Fulfill with 2 cups hot water. Add mixture to a medium pot and add all remaining ingredients. Stir to combine. Turn stove to high and bring to a boil.

Once boiled, lower heat to simmer and cover the pot, for about 20 minutes or until carrots and sweet potato are fork-tender. Using an immersion blender, very carefully blend the hot soup into a purée.

You may also ladle the soup in batches into a blender (just make sure you have a vented lid, or else the hot soup will explode!)

Recipe and Photo by Sarah in Canton.

Slow Cooker Chicken Soup

Try our excellent Slow Cooker Chicken Soup recipe! It will be sure to warm you up. 🍜


Slow Cooker Chicken Soup


1 Protein
2 Vegetables
1 Nutrient

1 serving boneless, skinless Chicken Breast
½ Tbs. Salt Free Poultry Seasoning
¼ medium Onion, chopped
½ cup Carrots, chopped
½ cup Celery, chopped
2 cloves fresh Garlic, minced
1 MWLC Chicken Bouillon Nutritional Supplement
Freshly Ground Black Pepper, to taste
1 Tbsp. fresh Parsley, roughly chopped

Place all ingredients (except parsley) in slow cooker. Cover and cook on high for 2 ½-3 ½ hours or low for 5-6 hours.

Remove the lid and shred the chicken breast in the bowl with two forks. Taste the soup in the crock pot to adjust any last minute seasoning.

Ladle soup broth and vegetables over the shredded chicken. Top with fresh parsley and serve.